Jacopo StiglianoRecovery & Field Blends
No website, no social media, no tractor. Just 3 hectares of abandoned 100-year-old vines between Bologna and Modena, restored by hand and harvested among cherry trees and walnut branches.
From sommelier at 16 to abandoned vineyard savior—how a Bologna native created Italy's most exciting field blend project in the hills of Valsamoggia.
Originally from Bologna, Jacopo Stigliano has been fascinated by wine since a young age—taking his first sommelier course at 16. After decades traveling the world and working as a wine consortium representative covering Northern Italy, he returned to Emilia seeking his roots. In 2017, he began restoring abandoned old vineyards in the hope of bringing new energy to the territory and honoring the work of the vignaioli of old [^341^][^340^].
Jacopo now farms around 3 hectares of wild, ancient vineyards in Valsamoggia—a picturesque valley between Bologna and Modena. The vines, some over 100 years old, grow at 200-300 meters above sea level on clay and limestone soils. But these are not typical vineyards: they are tree-supported, with vines growing up into the canopy of cherry, walnut, and plum trees—a tradition of Italian agriculture from another age [^325^][^329^][^340^].
In 2023, Jacopo joined his friend Flavio Restani in a conservation project called Samodia (the Latin name for their valley), producing table wines from another 3 hectares of old vineyards at up to 500 meters altitude. Jacopo works completely alone—pruning, harvesting, and vinifying everything by hand [^325^][^328^][^356^].
"Diversity brings richness and complexity"—no soil work, no chemicals, no technology. Just an open-air library of grapes harvested and fermented together.
Jacopo's work is focused on retaining the incredible diversity of his vineyards. He believes that each of the 20+ varieties planted in his parcels brings a sense of harmony to the final blend. The vineyards are not just home to grapes—walnuts, cherries, and plums grow among the vines, creating a complex ecosystem that Jacopo refuses to disturb with plowing or chemicals [^325^][^330^].
He does everything by hand and does not work the soil, trying not to interfere with these complex ecosystems. The belief is simple: diversity brings richness and complexity to both life and wine. This is agriculture as it was practiced a century ago—before monoculture, before tractors, before chemical intervention [^340^][^330^].
In the cantina, his work is simple and precise. Believing that wine is made in the vineyard, Jacopo eschews the use of technology. All grapes are harvested, fermented, and aged together—paying respect to the Italian tradition of the field blend. The wines are bottled unfiltered, with nothing added at any stage—no sulfur, no additives, no manipulation [^325^][^340^].
Richness
Valsamoggia—clay and limestone at 200-500 meters. Tree-supported vines forming an open-air library of over 20 grape varieties among orchards.
Varieties
The parcels are home to over twenty grape varieties—an "open-air library of grapes" with ancient origins. Some are nearly forgotten local varieties, interplanted as was tradition a century ago [^325^][^340^].
Support
Part of Jacopo's vineyard is tree-supported, meaning the vines grow with the support of a tree next to it, mingling with branches and the canopy. This traditional method creates a vineyard-orchard ecosystem [^329^].
Limestone
Soils are a mix of clay and limestone, littered with stones, lending the wines a pronounced minerality. The elevation (200-300m for his vines, up to 500m for Samodia) provides freshness and acidity [^340^][^330^].
From the "melting pot" Buriana to the nostalgic Hiraeth—field blends of 12+ varieties fermented and aged together in concrete.
Buriana
In Bolognese dialect, "Buriana" describes a melting pot of creativity. This is Jacopo's signature orange/white wine—a field blend of 12+ white grape varieties from two old parcels planted on clay and limestone. The grapes are harvested together, fermented on the skins for 8 days, then pressed to concrete for 2 years of rest. Bright golden, with notes of citrus, saffron, spice, stone fruits, and herbs. Fine tannins frame the complexity. "Whistle clean" finish [^354^][^330^][^355^].
Hiraeth
A field blend of 7 varieties, red and white (sometimes listed as 10+ reds), from gorgeous old vineyards up to 100 years of age. Planted amongst fruit trees on clay and limestone. Deep, layered, full of brambly fruit, earth, and herbs. The name evokes a sense of homesickness or nostalgia—fitting for wine made from abandoned vineyards restored to life. A "robust, regal" wine that demands attention [^352^][^362^][^343^].
Lauv
A lighter, ruby-colored field blend from traditional varieties of northern Italy. Fresh, easy-drinking, with the same complexity and nuance of the field blend style but in a more approachable format. "Thought-provoking and enjoyable"—the entry to Jacopo's world of ancient vineyards. Sometimes described as having a "striking shade of ruby" with full, deep character despite its lightness [^362^][^325^].
Pinzimonio
A sparkling wine (col fondo) made from Pignoletto, Albana, and Trebbiano from a parcel of 30-year-old vines planted over sand and clay. The grapes are pressed directly and fermented in concrete vats, then bottled with a little must from the same harvest for secondary fermentation. Golden, vibrant, crisp, dry, and delicious—first enjoyed in Jacopo's vineyard alongside pinzimonio (raw vegetables with olive oil and salt). Crown cap [^334^][^346^].
Samodia Bianco
The collaborative project with Flavio Restani (2023). A huge blend of local grapes: Pignoletto 40%, Montuni 20%, Albana 15%, Trebbiano Modenese 10%, Trebbiano Romagnolo 10%, Moscato 5%. From old vines planted over limestone at 400+ meters altitude. A third fermented on skins for 4 days, the rest pressed directly to concrete. Hazy gold, stone fruits, almonds, jasmine, chalky minerals, refreshingly salty. "Vino da tavola of the highest order" [^348^][^350^][^357^].
Samodia Rosso
The red counterpart to the Samodia project—field blend from the highest hills of Valsamoggia (up to 500m). Made with the same philosophy: ancient varieties, organic farming, no additions. Textured, layered, and rugged, channeling the limestone terroir. Though labeled as humble "vino da tavola," these wines are "far from simple"—carrying a wonderful sense of place and offering tremendous value [^325^][^340^].
The Open-Air Library
Jacopo Stigliano represents a profound shift in Italian natural wine—not the glossy, marketed face of the movement, but the quiet, dirty-hands reality. He has no website, no social media presence, no marketing strategy. He is rarely found on maps or in directories. Instead, he is in the vineyard—pruning, harvesting, restoring century-old vines that would otherwise be lost to abandonment [^329^][^340^].
His work preserves not just grapes, but a way of life: the alberata tradition of tree-supported vines, the field blend philosophy where varieties are interplanted and co-fermented, and the humble honesty of vino da tavola made without artifice. In an era of climate change and agricultural homogenization, Jacopo's open-air library of 20+ varieties growing among cherry and walnut trees is a living archive of genetic diversity—and a model for sustainable viticulture that respects the past while nourishing the future [^325^][^330^].
- Restoration of 100-year-old abandoned vineyards
- Preservation of 20+ ancient varieties
- Tree-supported vine tradition (alberata)
- Field blend co-fermentation
- Zero additions, unfiltered, no sulfur
- No tractor, all work by hand
- Conservation project with Flavio Restani (Samodia)
- Invisible online—pure word-of-mouth reputation